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Apricot Rosemary Roasted Parsnips and Carrots

Prep Time: 20 minutes

Cook Time: 20 minutes

Makes 10 (2/3-cup) servings.

Here's a delicious new way to serve veggies. These sweet and fruity roasted vegetables are accented with apricot preserves and crushed rosemary leaves.

Ingredients

  6 Tbs butter, softened

  3 Tbs apricot preserves

  1 tsp McCormick® Gourmet Collection Rosemary, Crushed

  2 lbs carrots, peeled and cut into 2-inch pieces

  2 lbs parsnips, peeled and cut into 2-inch pieces

  1/2 tsp salt

  1/4 tsp McCormick® Gourmet Collection Black Pepper, Coarse Grind

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Directions

Preheat oven to 425­°F. Mix butter, apricot preserves and rosemary in small bowl until smooth. Toss carrots, parsnips, salt, pepper and 3 tablespoons of the apricot mixture in large bowl.

 Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan coated with no stick cooking spray.

Bake 40 minutes or until tender, stirring after 20 minutes. Remove from oven; toss with remaining apricot mixture.